Attributable to Dole Packaged Foods for partnering with me for this kung pao pineapple chicken! I am the creator of this recipe and for the outline and records that follows. For a fleshy disclosure, click here!
Whenever I saunter to PF Chang’s, yeah, I don’t saunter in most cases, but when I develop, it’s consistently tasty, I snarl the Kung Pao Chicken. This dish is historically a though-provoking, jog-fried Chinese dish made with chicken, peanuts, greens, and chili peppers. It’s traditional Sichuan cuisine originating within the Sichuan Province of south-western China and it normally involves Sichuan peppercorns. Being the non-traditionalist I am with meals, I wanted to form my fill model of Kung Pao Chicken in conjunction with a distinctive flavor. Pineapples!
Who doesn’t love though-provoking and sweet? And, this recipe is plentiful easy and simple since you’re making it to your slack cooker. As soon as you might presumably per chance furthermore be pleased the few formula, and you might presumably well furthermore add extra scorching spice and peanuts within the event you love, you beautiful place them within the slack cooker, and the leisure is lovely looking forward to the goodliness to shut.
To raise extra of the wholesome component, I’m teaming this with Seeds of Swap Quinoa and Brown Rice. It’s pre-packaged and relative easy to heat up and wait on along with your kung pao pineapple chicken. There’s even a hyperlink beneath to snarl it from Amazon! I honest to thrill and form issues convenient for you! And, you’re going to rep that current PF Chang’s Kung Pao sauce flavor because it’s now on hand on the meals market. But one other hyperlink beneath that you might presumably per chance furthermore snarl from Amazon! xoxo ~ally
Substances
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¼ cup + 2 Tbl. oil, sesame, divided
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2 to 2 ½ lbs. chicken, boneless skinless, decrease in about ¾ to 1” strips
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1 (20 oz.) can Dole Packaged Foods Pineapple Chunks, liquid drained/reserved, chunks divided
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1 tsp. sea salt + 1/8 tsp., divided
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1 tsp. indecent floor pepper + 1/8 tsp., divided
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1 (14 oz.) jar P.F. Chang’s Kung Pao Sauce, on hand at WalMart
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6-8 inexperienced onions, chiffonade ½ cup inexperienced tops leaving some inexperienced on onions, divided
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1 pkg. (8.5 oz.) rice, ready (I aged Seeds of Swap Quinoa & Brown Rice)
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Instructions
- Set one-fourth cup of oil within the multicooker. Add the chicken, one half of the pineapple chunks, one teaspoon salt, one teaspoon pepper and the Kung Pao Sauce.
- Mix collectively. Discontinuance lid. Set to [Slow Cook] on high for 90 minutes.
- Meanwhile, flip oven to broil. Set the inexperienced onions and remaining pineapple chunks on a parchment paper lined cookie sheet. Drizzle on the leisure sesame oil, salt and pepper (one-eighth teaspoon). Disclose about eight inches from the broiler and brown the onions and pineapple chunks about 8-10 minutes or to your required golden brown. Eradicate and site apart.
- Set the ready rice in a serving bowl. (Heat in microwave per instructions.) Add the broiled onions and pineapple chunks to the perimeters of the rice bowl. Drizzle on about about one-half cup of the chicken kung pao/pineapple juices.
- When the kung pao pineapple chicken is performed, rob away to a serving bowl.
- Serve with extra pineapple chunks and inexperienced onions.
Notes
It’s non-essential to transfer away spring onions entire or carve after broiling.
Must you desire no longer to broil the inexperienced onions, skip that step.
Must you desire extra spice, then add some crimson chili flakes or sriracha.
Have confidence diversified garnishes that add texture and flavor, salted peanuts, chow mein noodles, fried onions.
